The team have gone all out to keep the whole operation authentic, even ensuring that the tiles out the front of the restaurant are original New Orleans street tiles.

The tiles’ colour scheme of cadmium yellow, blue and ivory is used throughout, as a border and for the logo, offset with metallic black, brown and white to evoke a 1920s feel – the era in which the po’ boy was created.

Menu-wise, Cotter, his wife Patricia Stanton and chef Kurt Medenbach have upped the ante on what they’ve previously been able to serve in the truck, now offering locally sourced, freshly shucked oysters (served fresh, Rockafella or deep fried), free-range southern fried chicken and organic pulled pork.

A large side menu, including that Louisiana favourite, chicken and smoked sausage gumbo, offers vegetarian friendly options and a lemon icebox pie or bread pudding with chocolate and pecan sauce to finish. Po' Boy is also now licensed, so you can have your food with an ice-cold Brooklyn Lager and Hargreaves Hill Pale too.

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